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Ingredients for Moroccan Chicken and Butternut Squash Soup:

1. Give 1 1/2 tbsp Olive oil
2. You need 2 cup - Chopped Onion
3. Require 6 - (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
4. Make ready 2 tsp Ground Cumin
5. Take 1/2 tsp for Ground Cinnamon
6. Make ready 1/2 tsp - Ground red pepper
7. Make ready 6 cup of Cubed / Peeled Butternut Squash
8. Require 4 tbsp Tomato Paste
9. Require 8 cup of Chicken Stock
10. Require 2/3 cup - Uncooked Couscous or Quinoa
11. Make ready 3/4 tsp of Sea salt
12. Take 1 Zucchini quartered and sliced into 3/4 inch pieces
13. Prepare 1 cup for Chopped Fresh Basil
14. Prepare 4 tsp Grated Orange Rind or Lemon Peel

Moroccan Chicken and Butternut Squash Soup making:

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat.
2. Add onion, and cook for 4 minutes, stirring occasionally.
3. Add chicken; cook for 4 minutes, browning on all sides.
4. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly.
5. Add butternut squash and tomato paste; cook 1 minute.
6. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes.
7. Stir in couscous/quinoa, salt, and zucchini; cook 5 minutes or until squash is tender.
8. Remove pan from heat. Stir in chopped basil and orange rind/lemon peel.

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